Peanut Butter Cupcakes

Wednesday, September 12, 2007

Peanut Butter Cupcakes – 8 WW pts (from Crazy about Cupcakes) makes 20
6 Tbsp unsalted butter, at room temperature
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed brown sugar
3 large eggs
1 Tbsp vanilla extract
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 cup milk

Preheat over to 350F. Insert liners into a medium cupcake pan.

In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs. Beat well. Mix in the vanilla.

In a separate bowl combine the flour, baking powder, and salt.

Add the dry ingredients to the creamed mixture, alternating with the milk. Mix well.

Fill the cupcake lines one-half to three-quarters full. Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 cupcake: 206.9 Calories, 9.1g Fat, 34.8 mg Cholesterol, 225.7 mg Sodium, 83.6 mg Potassium, 26.9 g Carbs, 1.1 g Dietary Fiber, 1.6 g Sugar, 5.4 g Protein
WW POINTS = 5
Frosting: I had a hard time finding the nutritional info for the frosting since I didn’t write it down when I made the cupcakes. I found this link and 2 Tbsp of milk chocolate frost is WW POINTS = 3

Cupcakes, Dessert

no comments »

12 Responses to “Chewy Molasses Chocolate Chip Cookies”

#
1

Fun and Fearless in Beantown — January 3, 2011 at 5:40 pm

I love, love, love how serious your distinction is between chewy puffy vs. chewy thin vs. crispy thin cookies. It makes me smile.
#
2

Jen — January 3, 2011 at 5:57 pm

Like I said, I’m weird about cookies 🙂
#
3

Cupcake Activist — January 3, 2011 at 6:02 pm

I love molasses and chocolate chip cookies. Great idea to put them together. I like chewy thin cookies.
#
4

Blog is the New Black — January 3, 2011 at 6:27 pm

I don’t like flat cookies, either! i like fat, soft ones! (TWSS)
#
5

Daisy — January 3, 2011 at 6:37 pm

If f anyone is entitled to be weird abotu cookies it is you. these look yummy, I’m all about flat and chewy!
#
6

Megan — January 3, 2011 at 7:36 pm

One of my co-workers makes a ginger chocolate chip cookie that I was surprised to find I liked. These seem like they’d be similar.
#
7

Shannon — January 4, 2011 at 12:13 am

sometimes responses from friends and family is all you need! there’s always the next batch for you to love 🙂
#
8

innochkaskitchen — January 4, 2011 at 2:39 am

Hmmm so I love chocolate chip cookies…and my husband LOVES molasses cookies…I wonder if this is our perfect compromise…
Great recipe!
#
9

cookingwhims — January 4, 2011 at 2:28 pm

These look and sound amazing–I’ll have to try these 🙂
#
10

ann — January 4, 2011 at 4:11 pm

These look great. It’s hard to find a good Molasses Cookie.
#
11

Jo — January 15, 2011 at 8:13 pm

I love these cookies because I am the worst person at remembering to take butter out to soften and with these I don’t have to worry about that. I made my first batch with milk chocolate chips and my second with butterscotch chips (since my FIL can’t have chocolate) and they were both wonderful. The 8 year old finds them too tangy – so more for me 🙂
#
12

Julsey — January 27, 2011 at 4:09 pm

Best. Cookies. Ever. Making them for a 2nd time today and mailing half to my friend in Colorado who desperately needs a pick me up 🙂